Kövidinka is a pink-skinned grape variety that thrives in sandy soils, which perfectly describes the Herreberg vineyard in southern Hungary. Farming is organic. Indigenous fermentation, including seven days of maceration with the skins, followed by 7 months of aging on the lees, all in a 500-liter used oak barrel. Unfiltered. 11% alcohol. The classic description of skin-contact Kövidinka in Hungary is "spa water and heirloom apples", and it fits here. The skin contact lends cider notes, but in a high-toned, complexifying way. The wine is sophisticated and delicious, with some tannins and even austerity on the pallet. Pair it with pork dishes (with or without apples).
More information: https://danchandgranger.com/techsheets/sziegl_kovidinka_2018.pdf